Mexican hot chocolate


Mexican sombrero in a downtown restaurant

I have always loved Mexican hot chocolate. I mean real Mexican hot chocolate, made by real Mexicans. I generally drink it during the winter months, but I myself have never made Mexican hot chocolate in my life. In fact, I have never heard of a Mexican male making Mexican hot chocolate outside of a restaurant. Usually, my mother or abuelita made it at home. They would bring the water in the pot to a rolling boil and then drop the brick of chocolate into the boiling water. Stir it with that wooden thing with the wooden rings–okay, I don’t know the Spanish name for it–that cosita until the chocolate brick melted. I loved the hot chocolate! Especially after all the TLC that went into it. You see, whenever my abuelita or mother made the hot chocolate, they would dip a spoon into it to taste it to see if it tasted good. They would dip the same spoon in several times after removing it from their mouth. Not very hygienic, but full of TLC. When I was married, my ex-wife would also like to make hot chocolate, too. Usually, unannounced. Using the same traditional Mexican recipe and Mexican TLC techniques. Well, our stove was next to the water heater and when my son was four years old, I would tell him the water heater was hot, hot, hot. “¡Ay! ¡Ay! ¡Ay!” And he would repeat “¡Ay! ¡Ay! ¡Ay!” and pull his hand back as if he had burned it. Well, one day, I heard my ex tell my son, “Ask your father if he wants hot chocolate.” My son came into the living room and asked, “Dadá, you want ¡Ay! ¡Ay! ¡Ay! chocolate?” I had a difficult time containing my laughter, but I could see the logic of his thought process and it made perfect sense! Now, I only drink ¡Ay! ¡Ay! ¡Ay! chocolate.

¡Ay ay ay chocolate!

Published by

David Diego Rodríguez, Ph.D.

I write about whatever comes to mind. También enseño español y escribo acerca de los mexicanos y la enseñanza del español.